Benefits Of: JAPANESE PERSIMMON

Ebenaceae (Ebony family)

The persimmon is native to subtropical regions of China, Japan, Myanmar, and the foothills of the Himalaya.

Description. Small to medium-sized deciduous tree, 5-15 m (16-50 ft) tall. Alternate leaves elliptic to ovate, 8-24 cm (3-9.4 in) long by 6-10 cm (2.4-4 in) wide. The underside of the blades is covered in short brown hairs. Mostly dioecious but sometimes also hermaphroditic flowers creamy yellow, 2-2.5 cm (0.8-1 in) wide with 4 petals. Glossy bright orange to yellow, spherical to ovoid fruits with persistent dry calyx leaves. Flesh orange, reddish-brown, or yellow, gelatinous, juicy, with a sweet aromatic flavor. fruit sauces for desserts and ice cream. In semiarid regions of China, the Middle East, and Brazil, the fruits are dried for later consumption.

Comments. Persimmons are a good source of provitamin A and the minerals potassium and phosphorous. Hundreds of cultivars exist of D. kaki. The most important cultivars have nonastringent, seedless fruits with sweet, soft flesh.

Origin and Distribution. Native to subtropical regions of China, Japan, Myanmar, and the foothills of the Himalaya. The tree grows and fruits well in higher elevations in the tropics with a cool subtropical or warm temperate climate. Widely cultivated as an ornamental and fruit tree.

Food uses. Ripe fruits are commonly eaten out of hand. Slices are used in fruit salads and as toppings on cakes, desserts, and ice cream. The flesh is used as a filling for bakery goods or made into jams and marmalades. The flesh can also be pureed to make

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